Yunnan Milk Cake, despite the name is a firm goat’s cheese usually prepared as shuijian rubing when it is served with chilies and salt, but here it’s made with broccoli and tomatoes for an interesting basic lunch meal. In Yunnan this goat’s cheese is always called rubing (ie. Milk cake) and is, very much, a local speciality. It’s sold all over Yunnan in the local markets in the form of squares of firm white goat’s cheese similar to the haloumi in the west, but with a milder fragrance. Usually the slices of cheese are simply fried and served in the tradtional way or with  sugar for dipping.  Some restaurants serve it with sweet

chilli sauce and many variations are possible.

Ingredients

• 100g Greek haloumi (unless you can get hold of real  Chinese rubing)
• 1 head of broccoli (use only the top florets and not the stem)
• A handful of baby tomatoes
• 1 cloves of garlic
• 1 small red onion, finely chopped
• 1 tbsp dark soya sauce
• 1 tbsp light soya sauce
• Coarse sea salt to taste (but be careful because the soya sauce is salty too)
• Vegetable oil for frying

Method

• Slice the haloumi into small rectangle about ½  a centimetre thick.
• Peel the garlic and slice it thinly and chop the broccoli into little pieces, cut the baby tomatoes in half and sprinkle the onion over both tomatoes and broccoli.
• Heat a small amount of oil in a wok on a medium heat and add the haloumi, fry for a minute or two until golden and turn around to do the same to the other side.
• The cheese is cooked as soon as it’s golden on both sides, remove and put onto a plate but leave the oil in the wok and turn up to high.
• Add the garlic to the wok, then the broccoli and stir-fry for no more than 2 minutes and then add the tomatoes, the salt, the soya sauce and stir-fry for a minute or two.
• Serve with crunchy bread for a very light lunch or as an accompaniment to your main meal – should this be your main meal, this is enough for one person only.